"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA
Cooking Light AUGUST 2005
Preheat oven to 350°.
Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
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